ARMENIAN PILAF RECIPE VERMICELLI RECIPES

Steps:

• Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
• Whisk in the eggs thoroughly, one at a time.
• Whisk in the yeast.
• Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
• Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
• Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
• Line two baking sheets with parchment paper.
• Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
• Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
• Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
• Serve warm.
• Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Steps:

• Add the stock, kombu, ginger, star anise, cinnamon stick, and cloves to your Instant Pot or pressure cooker.
• Cover and cook on high pressure for eight minutes. Allow the pressure to release naturally for 10 minutes. Release the rest of the pressure manually.
• Remove and discard all of the solids from the stock with a slotted spoon or a strainer.
• Add the rice, fish sauce, and sugar, and cook on high pressure for one minute. Let the pressure release naturally for 10 minutes, then release manually.
• Add the shredded chicken to the pot and stir.
• Serve with the scallions, jalapeños, cilantro, and onions as garnishes.